Marinated Grilled Chicken with Macaroni & Basil

You will need:

2 lbs. boneless chicken breast (sliced thin)
1 lb. of your favorite macaroni

Marinade:

¼ cup olive oil
2 vine ripe tomatoes
1 cup fresh parsley (chopped)
4 cloves garlic (chopped)
1 tsp. ground black pepper
1 tsp. dried oregano
Juice of 1 lemon

For Macaroni:

1 vine ripe tomato (chopped)
4 cloves garlic (chopped)
1 bunch fresh basil (without stems)
3 tablespoons olive oil
Romano cheese for garnish

Place marinade and sliced chicken in bowl and let sit in refrigerator for 1 hour or longer.

In large frying pan place 2 tablespoon olive oil and heat. Place chicken strips in pan and let become golden on one side and turn over to finish sautéing.

Prepare macaroni as directed.

In same frying pan that chicken was cooked in place tomato, garlic and basil and sauté until basil and tomato are soft.

Place cooked macaroni in pan and toss.

Garnish with grated Romano cheese.

Enjoy!

Oven Baked Chicken Breast with Sweet & Spicy Rub

You will need:

4 chicken breasts (with bone)

Rub:

2 tablespoons brown sugar
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon cayenne
½ teaspoon cumin
½ teaspoon garlic powder
1 tsp. black pepper
1 tsp. dried oregano
½ tsp. celery seed

Preheat oven 350 degrees:

Combine all ingredients for rub and mix.

Coat all sides of chicken breast with rub and place in baking dish.

Place in oven and bake for about 45 - 50 minutes. Do not overcook but allow chicken to become a beautiful golden crisp color.

Enjoy!

Chopped Spinach & Farfalle Salad

You will need:

1 box Farfalle noodles
1 - 10 oz. box frozen chopped spinach
4 cloves garlic (crushed & chopped)
½ cup cilantro (chopped)
½ cup parsley (chopped)
1 pouch instant barley
½ tsp. red pepper flakes
4 tablespoons olive oil
1 – 1lb. 13 oz. can of chick peas
½ red onion (chopped)

Dressing:juice of ½ lemon
2 tablespoons white vinegar
¼ cup olive oil

Prepare noodles as directed on box and add pouch of barley to water with noodles. Drain and set aside with barley still in pouch.

In large frying pan place about 2 tablespoons olive oil and heat pan. Place spinach, onion, garlic, cilantro, parsley and red pepper flakes in pan. Sauté until spinach is soft and onion is clear. Add barley to pan and toss.

In large bowl place Farfalle and spinach mixture and toss well.

Drain chick peas and place in large heated frying pan with about 2 tsps. of olive oil and let chick peas become a little golden.

Place chick peas over spinach and farfalle and toss.

Prepare Dressing and pour over spinach and farfalle.

Enjoy!

Oven Baked Spareribs

You will need:

3 lbs. spareribs
3 cloves garlic (crushed)
1 jalapeño (sliced in half with seeds)
½ teaspoon whole cloves
1 teaspoon dried oregano

For dry rub you will need:

2 tablespoons brown sugar
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon cayenne
½ teaspoon cumin

½ tsp. black pepper
½ teaspoon garlic powder

In large pot bring spareribs along with jalapeño, garlic, cloves and oregano to a boil.

After ribs have been brought to a boil, let simmer on low for 15 minutes.

Drain ribs and let cool.

After ribs cool, cut into individual ribs.

Pre-heat oven at 350 degrees.

In small bowl combine all ingredients for rub.

Rub each individual rib with rub mixture.

Place ribs in baking pan and bake for 1 hour.

Enjoy!

Grilled Eggplant with Garlic and Capers

You will need:

2 small eggplants (sliced with skin)

1 cup Italian Parsley (chopped)

4 cloves garlic (crushed and chopped)

1 tablespoon capers

1 large sweet onion

¼ cup grated Romano cheese (if desired)

For Dressing, you will need:

¼ cup olive oil

Juice of 1 lemon

2 tablespoons vinegar

¼ teaspoon red pepper flakes

1 teaspoon oregano

Grill eggplant, onion and garlic with drizzle of olive oil, grill until golden.

Combine eggplant with garlic and onion in serving platter.

Add capers and parsley.

Combine all ingredients for dressing and drizzle over veggies.

Add grated Romano cheese.

Enjoy!

Devilish Shrimp with Crushed Tomatoes & Spaghetti

For sauce you will need:

1 lb. 12 oz. can crushed tomatoes

1 long hot pepper with seeds (chopped)

5 cloves garlic (crushed and chopped)

1 tablespoon dried oregano

½ cup fresh basil (chopped)

3 tablespoons olive oil

1 box favorite spaghetti

Heat large frying pan with olive oil, garlic, basil,dried oregano and long hot pepper. Let simmer for a few minutes, until garlic becomes slightly golden.

Add crushed tomatoes and continue to simmer while preparing shrimp.

For shrimp you will need:

1 lb. fresh medium size shrimp (cleaned)

2 cloves garlic (crushed)

½ teaspoon paprika

½ teaspoon chili powder

½ teaspoon cayenne pepper

½ teaspoon garlic powder

¼ teaspoon black pepper

1 tsp. oregano

3 tablespoons olive oil

Combine all spices in small bowl and coat shrimp with spice mixture.

In medium frying pan, heat garlic with olive oil. Add shrimp to hot olive oil and turn over once.

Set aside while preparing spaghetti as directed on box.

Drain Spaghetti and add to tomato sauce.

Top with shrimp and garnish with Romano cheese and fresh basil.

Enjoy!

Mango Peach Salsa

You will need:

2 peaches (chopped)
3 mangos (chopped)
2 vine ripe tomatoes (chopped)
1 long hot pepper (chopped)
2 stalks celery (chopped)
¼ cup cilantro (chopped)
¼ cup parsley (chopped)
1 red bell pepper (chopped)
¼ of red onion (chopped)

Dressing:

¼ cup balsamic vinegar
1 tablespoon honey

In medium bowl combine all veggies.

In small bowl combine honey and balsamic vinegar and mix.
Pour over veggies and toss.

Enjoy!

Breakfast South of the Border

You will need:

6 eggs (well beaten)
½ of sweet onion (sliced thin)
½ a jalapeno with seeds (sliced thin)
¼ cup cilantro (chopped)
½ cup parsley (chopped)
4 cloves garlic (crushed and chopped)
2 vine rip tomatoes (chopped)
1 teaspoon dried oregano
3 tablespoons olive oil (for drizzling)
¼ teaspoon paprika
¼ teaspoon chili pepper
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
Medium size flour tortillas

Combine veggies on griddle, drizzle with olive oil and grill until onions are clear. On veggies sprinkle with all spices and herbs.

In large frying pan drizzle olive oil with the dried oregano and heat.

Place flour tortilla until warm and bubbles form, flip and set aside.

Drizzle a little olive oil and pour egg batter in pan. Flip when egg becomes solid and place on Tortilla.

Enjoy this simple and delicious, spicy dish!

Citrus Cucumber Salad with a Kick!

You will need:

5 cucumbers (peeled and sliced)
3 oranges (peeled and sliced)
½ red onion (sliced thin)
¼ cup cilantro (chopped)
¼ cup parsley (chopped)
3 stalks celery (sliced thin)
½ Jalapeño (sliced with seeds)
1 tablespoon sweet pickled ginger (chopped)

Dressing:

¼ cup rise wine vinegar
2 tablespoons marmalade
¼ teaspoon ground fresh chili paste
1 tablespoon olive oil

Combine all for salad in medium bowl.

Combine all ingredients for dressing in small bowl and mix well.

Pour dressing over cucumber salad and serve.

Enjoy!

Honey Dew Melon Salad ~ Asian Style

You will need:

1 Honey Dew melon (cut up)
½ pint grape tomatoes (halved)
¼ cup cilantro (chopped)
¼ cup parsley (chopped)

Dressing:

1 tsp. fish sauce
½ inch Wasabi paste
1 inch fresh ginger (grated)
1 tablespoon soy sauce
1 tablespoon water
3 tablespoons rice wine vinegar
½ tsp. ground fresh chili paste

In a large bowl combine melon, tomatoes , cilantro and parsley.

In a small bowl combine dressing ~ pour over melon salad and serve.

Enjoy!

Warm Spinach Salad with Barley

You will need:

1 bunch fresh spinach
5 cloves garlic (crushed & chopped)
1 package instant barley (prepare as directed)
½ red onion (sliced)
½ pint grape tomatoes (cut in half)
2 tablespoons olive oil
10 medium white mushrooms (sliced)
1 red bell pepper (sliced)
1 - 15 oz. can chick peas

Dressing:

1 tablespoon soy sauce
½ tsp. ground fresh chili paste
3 tablespoons rice wine vinegar
1 tablespoon water
2 tablespoons olive oil

In large frying pan place olive oil, garlic, onions, barley and red bell peppers and sauté until onions become clear.

On a hot griddle place chick peas with a drizzle of olive oil and grill until chick peas become golden.

In large bowl place spinach, mushrooms, tomatoes and chickpeas and top with sautéed onions, garlic, barley and red bell peppers

Top with dressing and serve.

Enjoy!